Directions:
1. Peel potatoes, cut them in half and boil until softened.
2. Drain the potatoes and mash them using a fork or the like.
3. Add one-third of the Mentaiko pollock roe and a pinch of salt to the potatoes and mix; let it cool down and divide it into quarters.
4. Pick the potatoes upon the palm, stuff the remaining Mentaiko pollock roe quarterly and shape into rounds.
5. Roll in flour, brush off excess flour and dip in beaten egg and bread crumbs.
6. Deep fry in oil that reaches 170 degrees until golden brown.
7. Serve on plates with Mentaiko pollock roe sauce.
For Sauce :
1. Mix all the ingredients until smooth.
2. Serve with Alaska Mentaiko Pollock Roe Croquette.
Recipe by Cooking Specialist Toshie Kikawada
Ingredients:
Ingredients for 2 servings
5 tbsp Alaska Mentaiko Pollock Roe
2 pieces (300 g) Potato
Small amount Salt
Half of an egg Beaten egg
1 tbsp Flour
3 tbsp Bread crumbs
As needed Frying oil
For Sauce :
2 tbsp Alaska Mentaiko Pollock Roe
2 tsp Soy sauce
2 tbsp Mayonnaise
